Herb Roasted Chicken

Directions

1. 1
   Preheat the oven to 425 degrees and place a heavy roasting pan to preheat in the oven.
2. 2
   Season the capon cavity with salt and pepper.
3. 3
   Put the crushed garlic, chopped onion and dry herbs inside the cavity.
4. 4
   Using the twine, tie the legs closed.
5. 5
   Rub the entire outside of the capon with an even coat of the olive oil.
6. 6
   Pick the herbs from their stems, coarsely chop them, and sprinkle them evenly on the chicken.
7. 7
   Place the chicken into the pre-heated roasting pan and roast at 425 degrees for 45 minutes.
8. 8
   Reduce the temperature to 350 degrees and continue to roast for an additiional 1 1/2 hours, or until a meat thermometer registers 165 degrees and the juices run clear when the thigh is pierced.
9. 9
   Allow to rest on a platter for 15 to 20 minutes before carving.
10. 10
    While the chicken is resting, place the roasting pan on top of the stove, remove any chicken fat with a spoon, and, over medium heat, deglaze the pan drippings with the chicken broth.
11. 11
    Use a spoon to scrape up all the crusty bits (that's where the most concentrated flavor is) and bring to a boil.
12. 12
    Remove from the heat and strain the liquid into a gravy boat to pass at the table.